Rouxbe Online Culinary School
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Founded in 2005, Rouxbe ("ROO-bee") is the world's leading online cooking school. Rouxbe offers instructor-guided certification cooking courses for cooks of all levels using intuitive learning technology. Courses can be taken on demand, at your own pace. Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 180 countries.

Method

Step 2: Gathering the Wet Ingredients

Measure all of the wet ingredients and let them also come to room temperature before starting.

Step 3: Preparing the Fruit

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3/4 cup fresh raspberries
•
3/4 cup diced pear
•
1/2 lemon

Method

Step 3: Preparing the Fruit

First wash the raspberries and set on a paper towel to dry thoroughly.

Peel and core the pear. Cut the pear into about 1/2" -inch cubes. Place into a bowl and squeeze the lemon juice over top. Toss gently to coat to prevent the pears from turning brown.

Step 4: Preparing the Muffin Tin

•
unsalted butter (if needed)

Method

Step 4: Preparing the Muffin Tin

To start, preheat your oven to 350° F (175° C).

If your muffin tin is not non-stick, grease the tin with a light coating of butter or cooking spray and set aside.

Step 5: Mixing the Wet Ingredients

Method

Step 5: Mixing the Wet Ingredients

Before mixing, make sure all of the other wet ingredients are at room temperature.

In a medium-sized bowl, whisk the eggs and ricotta together until smooth. Whisk in the buttermilk, vanilla, lemon zest and butter.

Step 6: Mixing the Batter

Method

Step 6: Mixing the Batter

To mix the batter, pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together. Do not over mix. It’s okay to still see some dry flour in the batter.

Step 7: Adding the Fruit

Method

Step 7: Adding the Fruit

Add the fruit to the batter and gently fold to incorporate. During the final folding, any dry ingredients will be fully mixed in.

Step 8: Filling the Muffin Tin

Method

Step 8: Filling the Muffin Tin

Once the fruit has been folded in, immediately divide the batter evenly between the 12 muffin cups.

Step 9: Adding Almonds and Baking

•
1/4 cup slice almonds (optional)

Method

Step 9: Adding Almonds and Baking

Quickly sprinkle the muffins with the sliced almonds, if desired, and place directly into the oven. Bake for approximately 20 to 25 minutes, or until lightly browned and a skewer inserted into the middle comes out clean.

Step 10: Cooling and Serving the Muffins

Method

Step 10: Cooling and Serving the Muffins

Once done, let the muffins cool for at least 15 minutes in the tin. Remove and serve. These are great when served just a bit warm.

Step 11: Optional Filling

Method

Step 11: Optional Filling

These muffins can be filled with a variety of berries and/or apples.

Chef's Notes

Like most baked goods, these muffins are best when baked and eaten on the same day.

9 Comments

Lauren K

•
September 22, 2009 at 01:06PM

This is an excellent base recipe for muffins. I made mine in a jumbo tin and they turned out very moist and kept well for several days. Next time I will not add pear however as I felt it was a strange combo with the raspberries. Will make these again with very few alterations

I baked these at 6500' and adjusted the recipe accordingly.
This is a VERY moist muffin. I had to bake them for 35 minutes. Do Not Be In A Hurry to remove them from the tin. WAIT at least the recommended 15 minutes or more.
It's worth the wait they a very good.
Truely a Rouxbe trophy.
I wouldn't change a think except to accomplish a great muffin.

I am hosting brunch for a bridal shower for quite a few people. With many items on the menu I am trying to organize the work over a period of time. What is your advise about possibly freezing and reheating these muffins?

While we have not made and frozen these muffin, I am sure that they would freeze well. To really know, try making a batch in advance and then freeze them.
That said, most, if not all baked goods, are never as good as when they are first made. Hope that helps. Cheers!